Stuffed Portobello Mushrooms with Cream Cheese and Sausage
These Italian sausage-stuffed portobello mushrooms are spiced with smoked paprika and oregano and make a terrific appetizer.
Servings: 4
Calories (Estimated): 387kcal
Equipment:
- measuring cups and spoons
- knife and cutting board
- cast iron pan
- mixing bowl
- standing mixer or handheld mixer
- cheese grater
- firm rubber spatula or spoon
- baking sheet
- aluminum foil
Ingredients:
- 4 large portobello mushrooms
- 8 ounces bulk hot Italian sausage meat
- 1 teaspoon mild olive oil
- 4 ounces full-fat block cream cheese*, softened
- ¼ cup full-fat sour cream
- ¼ cup finely diced white or yellow onion (you need about ⅓ of a small onion for that)
- 1 teaspoon dried oregano
- 1 teaspoon smoked hot paprika
- 1 ounce grated cheddar cheese (about ¼ cup)
Instructions:
- Heat the oven to 400 degrees F.
- Remove the stems and gills from the mushrooms and discard. Set the mushroom caps aside.4 large portobello mushrooms
- Break up the sausage meat by tearing it with your fingers. Set aside.8 ounces bulk hot Italian sausage meat
- Heat the oil in a cast iron pan until shimmering.1 teaspoon mild olive oil
- Add the sausage meat and cook until lightly browned. Set aside.
- Whip cream cheese and sour cream until combined.4 ounces full-fat block cream cheese*, softened, ¼ cup full-fat sour cream
- Stir in onion, oregano, paprika and cheddar.¼ cup finely diced white or yellow onion (you need about ⅓ of a small onion for that), 1 teaspoon dried oregano, 1 teaspoon smoked hot paprika, 1 ounce grated cheddar cheese (about ¼ cup)
- Stir in the sausage meat.
- Stuff the filling into the mushroom caps using either a firm rubber spatula or a spoon. Set the stuffed mushrooms (stuffed side up) onto a baking sheet lined with aluminum foil.
- Bake uncovered until the mushrooms are soft and the filling is starting to brown (about 30 minutes). Serve hot.
Recipe notes:
*Please don't use any cream cheese products labeled low-fat or reduced-fat. Those have a higher moisture content than full-fat cream cheese and that can keep them from melting properly.
Make ahead instructions: You can make the filling and stuff the mushrooms up to 6 hours ahead. Keep them in an airtight container in the fridge until you're ready to bake them.
